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Kung Pao Cauliflower
Kung Pao Cauliflower
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up healthier kung pao cauliflower - stir-fried with soy sauce, chili paste, and peanuts for a delicious twist on take-out.
Ingredients:
  • 4 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons sambal oelek chili paste
  • 2 teaspoons dry sherry
  • 2 teaspoons cornstarch
  • 6 cups cauliflower florets
  • 0.25 cup unsalted roasted peanuts
  • 1 clove garlic, minced
  • 2 green onion tops, chopped
Instructions:
  • In a large bowl, elegantly combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch. Stir gracefully until the cornstarch is fully dissolved. Let the exquisite sauce stand, ready to elevate your dish.
  • In a large skillet, heat oil over medium-high heat until sizzling. Cook cauliflower until perfectly golden brown with a touch of char, around 15 minutes. Lower the heat and stir in the sauce, letting it slightly thicken for about 2 minutes. Toss in peanuts and garlic, cook for an additional 2 minutes.
  • Place the dish on a serving platter and sprinkle with finely chopped green onion tops for a vibrant finish.

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